Ingredients

• 2 Indian bay leaves
• 1 staranish
• 1/2 inch cinnamon stick(cassia bark)
• 10-15 black peppercorn
• 8-10 pepper cloves
• 1 cup vinegar(white vinegar/apple cider vinegar)
• 1/3 cup sugar
• 1/2 tablespoon kosher salt
• 2 medium red onion
• 1 sterilize small size canning jar

Instructions: 

I am a salad lover and I love to have onions on them. Having said that, I don’t like the sharpness of the onions, so I prefer to make a pickle out of the onions and use them on my salads. This pickle can be used in multiple food items like taco toppings, burgers, salads, sandwich etc without overpowering other ingredients. I use different ways to make different onions pickles which goes with different cuisines. I find this one much suitable with western cuisines.

Below I have shown the spices that I am going to use today.

Cut the onion in half and thinly sliced them.

Put vinegar, sugar and all the spices together in a steel pan. I love using the high-grade steel utensils as much as possible since I learned that they do not leach chemicals into the food that I cook(especially when I use vinegar). Let them boil just for a minute to let the sugar dissolve.

Meanwhile, In a canning jar, put all the thinly sliced onion, then pour the hot vinegar into the jar. Cover the lid and keep it for 24 hours. Your onion pickle is ready.